Curried Carrot Soup w/Coconut Milk and Potatoes- Gluten-free!

This easy gluten-free soup uses coconut cream and curry powder. A non-dairy soup, perfect for vegans. A garnish of parsley adds contrast; grilled carrots add texture. Makes 6 servings or so.


2 lb. carrots, peeled, sliced into discs
2 lb. potatoes, peeled, cubed
1/4 c. coconut cream (or 1/2 c. coconut milk)
2 TBS. curry powder
1 1/2 tsp. salt
Optional: cilantro or parsley for garnish


1. Prepare and cook the carrots and potatoes as for Curried Carrot Soup; cook carrots first, for 20 minutes or so: > 2 lb. carrots, peeled and chopped into discs > boiling water to cover

2. Set 2 c. or so of the cooked carrots aside for garnishing. To the remaining cooked carrots in the pot, add and cook until potatoes are tender: > 2 lb. potatoes, peeled, cubed

3. Once potatoes are cooked, process the soup just until the potatoes are smooth (over-processing will develop the potato’s gluten, making a “sticky” soup). Blend the following into the pureed potato/carrot mix: > 1/4 c. coconut cream > 2 TBS. curry powder > 1 1/2 tsp. salt

4. Reheat the soup to serve; garnish with: > Reserved cooked, sliced carrots, browned in hot skillet > cilantro or parsley, if desired

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